Showing posts with label waste. Show all posts
Showing posts with label waste. Show all posts

Monday, July 23, 2012

Fact of the Day

According to the United Nations Industrial Development Organization post-harvest losses in Asia are estimated at around 30 percent of yearly food production which means at least 100 million tons of food is lost every year.
In rice-producing countries all over Asia, rats are blamed for the loss of 6 percent of production, which is equivalent to the amount that 225 million Asians consume in a year.

Tuesday, May 29, 2012

wasteful Scotland


Zero Waste Scotland found that of the estimated 372,026 tonnes of waste to be disposed per annum of across the three sectors over a quarter of it could be widely recycled and more than half was potentially recyclable.

The Scottish health and social care sector send more than 30,000 tonnes of paper waste to landfill.  Including newspapers, magazines, and unused A4-type paper, over 80% of this is potentially recyclable;

Scottish educational establishments of all kinds send over 120 tonnes of unused paper to landfill each year

The Scottish wholesale and retail sector throws nearly £30million of whole or unused food straight in their general waste bin

Tuesday, March 27, 2012

Wasted Capitalism

One third to one half of all food produced in the world goes to waste uneaten, according to data recently collected by the Natural Resources Defense Council and presented this month at the 2012 Reuters Food and Agriculture Summit. Yet the United Nations Food and Agriculture Organization estimated that 925 million people went undernourished in 2010 alone. And hunger is not a problem restricted to developing countries: last year, an estimated 1 in 4 American children lived in households where food was not always available, and 1 in 5 Americans sought food aid through the federal food stamp program.

The U.S. Environmental Protection Agency reports that the average American throws away 33 pounds of food each month — that’s nearly 400 pounds each year. Food waste makes up nearly 14% of American families’ trash. Americans toss more food in their garbage cans than plastic products. This waste includes both leftover cooked foods, and food that was purchased but allowed to spoil without being eaten. The foods most commonly discarded without ever being eaten include fresh produce, eggs and fish.

Farmers, packaged food producers and retailers all waste edible food, too. Farmers may throw away excess produce that cannot be sold; food process may discard edible byproducts; grocery stores often reject or discard produce with minor defects. And at any point along the food supply chain, failure to deliver food promptly or store food properly may lead to spoilage.

Agriculture and food production are highly energy-intensive industries. Industrialized farms use petrochemicals to fertilize soil, and fossil fuels to power farm equipment. Transporting food from field to plate consumes even more energy. According to the a report issued by the UN FAO in November 2011, the food sector accounts for nearly 30 percent of the world’s energy consumption. Wasted food, essentially, is wasted energy. And wasted water, too: the international Organization for Economic Cooperation and Development reports that agriculture accounts for roughly 70 percent of human water consumption. Beyond the substantial environmental impact of the wasted energy and water represented by wasted food, food waste contributes significantly to global climate change when it decomposes in landfills. When left to decompose in natural conditions or in a compost pile, food waste naturally releases carbon dioxide into the atmosphere. But under unnatural landfill conditions, in the absence of air, most food waste undergoes anaerobic decomposition, which results in the production of large amounts of methane gas instead. Though both carbon dioxide and methane are greenhouse gases that can contribute to climate change, EPA scientists estimate that methane gas is 20 times more efficient at trapping the sun’s heat than carbon dioxide — making excess methane much more dangerous to the climate than excess CO2. Landfills are currently the third-largest source of methane in the United States, producing more of the dangerous greenhouse gas than coal mining or crude oil production. And much of the methane in landfills comes from decomposing food waste.

Read more: http://www.care2.com/causes/while-children-starve-up-to-half-of-the-worlds-food-goes-to-waste.html#ixzz1qIF2NUnI

Thursday, July 07, 2011

the waste of capitalism

Hotels and restaurants send 130,000 tonnes of waste to landfill in Scotland every year. More than three-quarters is recyclable.

53,500 tonnes of the waste from the hospitality sector is food waste - two-thirds of which could have been eaten.

Food waste extends beyond the hotel industry, with more than £1 billion worth of food wasted by consumers in Scotland each year - an average of £430 per household. Households throw away 566,000 tonnes of food every year in Scotland.

http://news.scotsman.com/news/39Throwing-out-food-worth-millions39.6797142.jp

Thursday, April 10, 2008

Capitalism's Waste


Waste & Resources Action Programme reports that a third of the food we buy, amounting to 6.7 million tonnes, gets discarded from UK households annually. Fruit and vegetables are a major component at around 40% of this. The top five fruit & vegetables which get binned without even being touched are apples (4.4 million or 179,000 tonnes pa), potatoes(5.1m or 177,000 tonnes pa), bananas (1.6m or 77,000 tonnes pa), tomatoes (2.8m or 46,000 tonnes pa) and oranges (1.2m or 45,000 tonnes). Producing, storing and getting the food to UK homes consumes much energy through transport, packaging etc. If we could stop the wastage of all this food, it would save the equivalent of at least 15 million tonnes of carbon dioxide. This would be equivalent to taking 1 in 5 cars off UK roads, according to WRAP.


The amount of discarded food-stuff is boosted by supermarket marketing promotions such as "two-for-one" deals with the result millions of Britons buy more than they need and then fail to eat much of what they bought before it goes off.


The study findings show essentially that much is discarded because it simply goes off, and storage conditions at home bear much blame. Simply storing most fresh fruit and vegetables inside the fridge keeps these foods stay fresh for up to 2 weeks longer.


Summer School

Summer School 2017

Summer School 2017  21st – 23rd July Fircroft College, Birmingham   These days, con...